Baked Spinach & Artichoke Pasta

• 2 pounds short pasta penne, ziti or rigatoni
• 2 shallots large, diced
• 10 garlic cloves sliced
• 20 ounces spinach rough chopped
• 14 ounces artichoke hearts cans, drained and quartered
• 6 tablespoons butter
• 1/2 cup flour
• 7 cups milk slightly warmed
• 3/4 pound shredded mozzarella cheese
• 1 1/2 cups pecorino romano cheese grated, plus extra to sprinkle on top
• olive oil
• salt
• pepper

1. Oven at 375 degrees.
2. Cook the pasta a couple minutes shy of al dente (according to pkg directions). Drain and put into a very large bowl, toss with a few drizzles of olive oil to prevent sticking.
3. In a large saute pan, over medium heat, add enough oil to just coat the bottom. Add the shallots and garlic, season with salt and pepper and cook until softened.
4. Add in the artichoke hearts and spinach a little at a time until the spinach is all wilted down. Season with salt and pepper.
5. Add the spinach and artichoke mix to the cooked pasta. Toss.
6. Bechamel is a simple basic sauce that can be used to create many different types of sauces. In a large pot, over medium low heat, melt the butter. Whisk in the flour and allow to cook a few minutes.
7. Add in the slightly warmed milk and whisk until smooth. Season with salt and pepper. Raise heat to medium. Cook until thickened enough to just coat the back of a wooden spoon.
8. Shut the heat and add in the mozzarella and pecorino romano cheese. Stir to combine.
9. Pour the sauce over the pasta and stir to combine. Pour the pasta into a large baking dish, sprinkle some more pecorino romano overtop and bake for approx 25-30 minutes, until bubbbly and lightly golden.

short pasta penne, shallots, garlic, hearts cans, butter, flour, milk, mozzarella cheese, pecorino romano cheese, olive oil, salt, pepper

Taken from www.yummly.com/recipe/Baked-Spinach-_-Artichoke-Pasta-1647607 (may not work)